These days, I have been so busy with my work that I just rely on my ‘One Pot Wonder’ dish to satisfy my family’s hunger pangs 🙂 I know it sounds like some evil kitchen musings (like I’m torturing my family) but this ‘One Pot Wonder’ has saved my life during busy days. My definition of ‘One Pot Wonder’ is really just putting all ingredients in a pot and cook! Super duper easy, all thanks to Amy Beh’s recipe.
Easy Claypot Chicken Rice (adapted from Amy Beh’s Recipe)
4 pcs boneless chicken thigh, sliced into bite-size
300g basmati rice, washed
400ml water (or replace 1/3 measurement with chicken stock)
1 chinese sausage (lap cheong)
4 pcs dried chinese mushroom, soaked for 1 hour and sliced
2 pcs salted fish, chopped
2 1″ pc ginger
1/2 tsp vegetable oil
Spring onion, for garnish
Chilli sauce, to accompany
1 tbsp ginger juice
1/2 tsp dark soy sauce (add more dark soy sauce if you want the rice to look darker)
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp salt
1 tsp sugar
1/4 tsp ground white pepper
1 tsp cornflour
1 tbsp oyster sauce
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp hot water
1. Marinade the chicken with all the marinade ingredients and leave to chill in refrigerator for about 1 hour.
2. Heat the claypot on medium heat with 1/2 tsp vegetable oil. Add 2 slices of ginger and fry until fragrant. Add the rice and stir to blend into the ginger aroma. Then add water (or chicken stock if you want a little more aroma). Cover and cook until water is almost absorbed, about 15 minutes.
3. Add the chicken with its marinade, chinese sausage and mushrooms. Drizzle 2 tbsp of drizzling sauce over the rice. Cover and cook under low heat for another 15 minutes or until the chicken is cooked through. Pour little by little some oil around the sides of the clay pot to get the crispy rice effect.
4. While waiting, fry the salted fish (make sure your doors and windows are open!) until crisp. Set aside.
5. Flake the cooked rice and check for done-ness. Cover lid and cook for a further 5 minutes. Remove from heat and top with fried salted fish and garnish with spring onion. Serve immediately.